Garlic cloves steeped in milk and butter lend a light garlicky flavor to this easy to prepare side dish. Petite gold potatoes work best for boiling and smashing. Leaving the thin potato skins on lends texture and earthiness when combined with a touch of nutmeg and fresh grated Parmigiano-Reggiano cheese. Smashing everything together creates irresistible, creamy and hearty mashed taters

Instructions

1Place the potatoes and salt in a medium saucepan. Add enough water to cover the potatoes, place a lid on the saucepan, and heat over medium heat to a light boil for 15-20 minutes.

2Place the milk, garlic cloves, and butter in a small saucepan and heat over medium low heat, stirring occasionally while the potatoes cook. Do not allow the mixture to boil, reducing the heat as necessary to hold a light simmer.

3When the potatoes are tender and easy to pierce with a fork, strain out the water and place the cooked potatoes back into the saucepan. Cook on low heat for a minute to steam off excess water.

4Remove the garlic cloves from the milk mixture and discard. Pour half of the milk mixture over the potatoes and smash with a potato masher or heavy slotted spoon.

5Add the grated cheese and remaining milk mixture a little at a time while mashing until desired creaminess is achieved (do not use all of the milk mixture for a thicker consistency).

6Stir in a pinch of fresh grated nutmeg and taste. Reseason with salt and pepper.

Dread the tediousness of peeling garlic? In this CHOW Tip, Jenny Stewart shares a secret to getting the task done with minimal effort: Microwave your garlic for about 20 seconds before peeling it. This won't completely remove the husk, but it'll make the garlic cloves slide out with surprising ease.